why does curd turns sour more easily in summer than in winter

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Solution

In summers the temperature is optimum for the multiplication of the Lactobacillus ( bacteria that converts milk into curd) than in winters. Under these favorable conditions, the Lactobacillus multiplies very fast and produces more lactic acid which coagulates milk proteins and thus converts milk into curd.

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Could you please check my answer is correct

Curd sets faster in summer than in winter due to the warmth in the atmosphere. In this warmth the micro organisms present in the curd starts reproducing quickly thus making more of its kind. Whereas in winter the cold atmosphere reduces the Reproduction of lactobacillus so curd takes time to set in winter as compared to Summers

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